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Plate of Thai shrimp noodles garnished with fresh herbs and lime.

Thai Shrimp Noodles

A vibrant, hearty dish bursting with flavor that promises to comfort your soul, perfect for a quick escape to Thailand.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 235
Ingredients Method Notes

Ingredients
  

Sauce Components
  • 3 tablespoons soy sauce adds saltiness and umami; gluten-free soy sauce works as a substitute.
  • 3 tablespoons fish sauce brings depth; if unavailable, use soy sauce for an alternative flavor profile.
  • 1 tablespoon sriracha or chili-garlic sauce adds that welcome kick; feel free to adjust to your spice tolerance.
  • 2 teaspoons fresh lime juice provides a zesty kick; lemon juice can work in a pinch.
  • 1 teaspoon honey or palm sugar enriches the sauce with sweetness; replace with agave syrup for a vegan option.
  • 1 clove minced garlic infuses the dish with aromatic flavor; garlic powder is a quicker substitute.
Main Ingredients
  • 6 ounces dry rice noodles the heart of your dish; use whole grain or gluten-free noodles as needed.
  • 3 tablespoons vegetable oil, divided for frying and preventing noodle clumping; coconut oil works too for a tropical twist.
  • 1 pound shrimp, peeled and deveined a protein powerhouse; consider tofu for a vegetarian option.
  • 2 bell peppers, chopped (1 green and 1 red) adds color and sweetness; any color variety will do.
  • 6-8 pieces bird’s eye chilies, chopped (optional) for intense heat; jalapeños can substitute.
  • 1 small head baby bok choy, sliced lends a crunchy texture; sub with spinach if necessary.
  • 1/4 cup roasted peanuts, crumbled brings crunch; substitute with sesame seeds for a different flavor.
  • fresh chopped cilantro for serving adds freshness; parsley works as an alternative garnish.
  • extra crumbled roasted peanuts and chili flakes for serving provide toppings that can elevate flavors.

Method
 

Preparation
  1. Make the Thai noodle sauce by whisking the soy sauce, fish sauce, sriracha, lime juice, honey, and minced garlic together in a small bowl. Taste and adjust, then set aside.
  2. Prepare the rice noodles according to the packaging directions, then toss them with 1 tablespoon vegetable oil to prevent clumping.
Cooking
  1. Heat 2 tablespoons vegetable oil in a wok or large pan over medium-high heat. Add the shrimp and cook for 4-5 minutes or until pink and cooked through. Set aside on a plate.
  2. If necessary, add more oil to the wok and heat it again. Add the chilies, bok choy, and peanuts, cooking for 2-3 minutes until softened to your liking.
  3. Stir in the reserved sauce and the noodles, stir-frying for 1 minute to heat everything through.
  4. Reduce the heat, add the shrimp back to the pan, and warm through for 1-2 minutes.
  5. Serve the dish topped with fresh cilantro, crumbled peanuts, and chili flakes.

Notes

When plating your Thai Shrimp Noodles, consider adding a sprinkle of fresh cilantro and extra peanuts on top. Serve with lime wedges on the side for an additional nutrient boost and flavor enhancement. If you have leftovers, refrigerate them in an airtight container for up to 3 days.